Shrimp cocktail has entered its $30 era.
, and other rising costs. So even if the cost of shrimp used in a restaurant’s version of the dish is relatively flat or falling, you could still end up paying more for the final appetizer.. At Gallaghers in Manhattan, the prime rib has jumped up by $19 since early 2020, while the shrimp cocktail is up by a more modest $7, coming in at $27.
While most of us are willing to spend a few extra dollars on food if it means enjoying the good vibes of a bustling restaurant, at a certain price, something’s gotta give. While other elements of a great steakhouse dinner—a dry-aged medium rare porterhouse, for instance—require a level of time and effort that many folks aren’t willing to engage in,requires little more than opening a bag of frozen shellfish.
For his part, Stupak knows that shrimp cocktail can be a very “basic” dish, which is why he tells me his goal was to make his version “non-basic.” His sauce, a blend of shellfish liver and, is essentially a chilled version of Singapore chile crab. Whereas most shrimp cocktails boast fairly neutral flavors, Stupak’s tastes deeply of the ocean.
Maybe that’s the silver lining here: The era of $30 shrimp cocktail could prompt more chefs to play around with—and show more respect toward—a dish that frequently rests on its nostalgic laurels. Say what you will about the epidemic of fancy burgers from earlier this century; at least those pricey creations convinced more folks to pay attention to details such as meat quality, beef blends, and what goes into making something so delicious.
But with expensive shrimp cocktail, too many consumers are simply paying more for the same boring thing that looks and tastes like it could’ve come from anywhere, including your own freezer.
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